Iceberg Lettuce With Blue Cheese Dressing

By Mark Bittman

Iceberg Lettuce With Blue Cheese Dressing
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(231)
Comments
Read comments

Featured in: The Charms of the Loser Lettuces

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 servings
  • 1cup yogurt, preferably whole milk
  • ½cup crumbled blue cheese
  • 1tablespoon freshly squeezed lemon juice, or more as needed
  • Salt
  • ground black pepper
  • 1head iceberg lettuce, cored and cut into 8 wedges
  • ½cup toasted and chopped hazelnuts, pecans or walnuts, optional
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

104 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.

  2. Step 2

    Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

Ratings

4 out of 5
231 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Dawn

I'm curious how you would wash lettuce and keep intact for wedge.

Lorraine

This is the first recipe by Bittman that I have found less than satisfactory. It simply tastes like yoghurt and blue cheese, nothing special. I intend to make the sauce more complex next time, maybe with the addition of some mayo, less yogurt, some sour cream, and dried mustard.

David

You wash the whole head and peel off the outer leaves. No need to wash it again after it is cut into wedges.

Emily S

I really enjoyed this dressing with just two tweaks. 1 fresh minced garlic clove 2 tablespoons of mayo Also a little water to thin out to desired consistency.

Susanj

This is very boring and needs a lot more zippy ingredients: Worcestershire sauce, dry mustard, sriracha, tabasco, lots of black pepper, lemon juice. Did anyone even taste this before publishing?

Elizabeth

A little too thick with just yogurt. I added a little milk to thin it out.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.